Mini Sweet Potato Muffins

Sweet Potato Muffins — Soft, tender, and moist muffins made with sweet potatoes! If you love baking with pumpkin puree, you’re going to love this QUICK and EASY recipe that’s made with mashed sweet potatoes!

Easy Muffins … Made with Sweet Potatoes!

These sweet potato muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, and accidentally vegan but you’d never guess it.

I adapted the my Mini Pumpkin Chocolate Chip Muffins recipe which has been a favorite of mine over the years because the results always taste fabulous.

Here I used sweet potato rather than pumpkin, increased the amount of milk since sweet potato is drier than canned pumpkin puree, reduced the flour (again because it’s drier), reduced the sugar because it’s naturally sweeter than pumpkin, and swapped canola/vegetable oil for coconut oil.

Mini muffins are so easy to eat, one after the other. Just ask my daughter who came home from school and ate 10 muffins while I was at yoga.

Sweet Potato Muffins Ingredients

This is such an easy recipe for sweet potato muffins! You’ll need the following ingredients:

• Flour
• Baking powder
• Spices (cinnamon, allspice, cloves, ginger, salt)
• Cooked mashed sweet potatoes
• Granulated sugar
• Brown sugar
• Oil
• Milk (any kind will work)
• Molasses
• Vanilla extract

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Sweet Potato Muffins

Let’s go over the basic steps to making this sweet potato muffin recipe:

1. In a large mixing bowl, whisk together the dry ingredients.
2. In another bowl, whisk together the wet ingredients.
3. Add the wet ingredients to the dry and stir to combine.
4. Fill each cavity of your greased mini muffin pan with 1 heaping tablespoon of batter. (You want the cavities to be 3/4 full.)
5. Bake the muffins until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

Storage Instructions

Store the sweet potato muffins in an airtight container on your counter for up to five days, or freeze for up to three months. They freeze so well and can be reheated from frozen in the microwave!

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5 from 1 vote

Mini Sweet Potato Muffins

By Averie Sunshine

The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, fluffy, light, and accidentally vegan but you’d never guess it!

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Additional Time: 32 minutes minutes

Total Time: 1 hour hour

Servings: 28 mini muffins

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Ingredients  

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• ▢ 1 cup all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon allspice
• ▢ ½ teaspoon ground cloves
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon salt, or to taste
• ▢ ¾ cup mashed sweet potatoes, *see cooking note below
• ▢ ½ cup granulated sugar
• ▢ ¼ cup light brown sugar, packed
• ▢ ⅓ cup oil, vegetable, canola, or liquid coconut oil will work
• ▢ ½ cup milk, I used unsweetened cashew milk, any milk may be used
• ▢ 2 tablespoons mild or medium molasses
• ▢ 2 teaspoons vanilla extract

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Instructions 

• Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside. Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf, or make approximately 28 mini muffins.
• To a large bowl add the flour, baking powder, cinnamon, allspice, cloves, ginger, salt, and whisk together; set aside.
• To a separate large bowl add the mashed sweet potatoes, sugars, oil, milk, molasses, vanilla, and whisk until combined.
• Pour the wet sweet potato mixture over the dry ingredients, and stir until just combined; don’t overmix.
• Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
• Bake for about 17 to 18 minutes (start checking at 12 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
• Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.

Notes

*To cook the sweet potato: Quickly cook the sweet potato by peeling, dice into 1/2-inch cubes, place cubes into a microwave safe bowl, add 3 to 4 tablespoons of water, cover with plasticwrap, microwave on high power for about 15 minutes or until fork-tender, drain excess water, and mash well.

Bake time: Mini muffin pans vary dramatically in how much batter they hold. Bake until the centers are set, springy to the touch, and toothpick is clean; start checking early on them.

Storage: Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

Adapted from Mini Pumpkin Chocolate Chip Muffins.

Nutrition

Serving: 1, Calories: 75kcal, Carbohydrates: 11g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 2mg, Sodium: 62mg, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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